Corn Soup September 9, 2008Posted by Mistress B in Flying, Menu Planning, recipes.
Tags: corn soup
Yeah, I know, it’s Tuesday, but I can’t be stuffed doing a screw up this week.
Be sure to pop over to Widdle Shamrocks place though and see hers – she has some doozies!
You ready for this?
1 litre of chicken or vegetable stock
1 tin creamed corn
1 handful of whatever noodles you have on hand
1 beaten egg
Chuck the first three in a saucepan and heat till it starts to thicken. Pour in the egg while stirring. Serve with a bread roll.
We prefer short angel hair noodles in ours, sometimes I add shredded chicken if we have leftovers, or I add veges (or both). I’ve put in whole corn kernels, peas, finely diced onion, grated zucchini, whatever you like will go in it.
The manager at the school canteen makes her stock from a 27 cent chicken noodle soup packet. My lot prefer it made with liquid stock, but you know, whatever tickles your fancy is fine.
The egg at the end really makes it thicken up quite nicely, so you don’t need to keep heating it very long at all after you’ve added that or you’ll need to add more water.
There you have it.